Cod in the oven with tomato and Portuguese cornbread

2014-07-25
  • Servings : 4
  • Prep Time : 15m
  • Cook Time : 40m
  • Ready In : 55m
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We present a cod recipe covered with a delicious blend of olive oil and Portuguese cornbread.

Units: Metric / (Units: US)

Ingredients

  • 4 desalted cod steaks (about 1 kg / (2 1/4 pounds))
  • 10 cloves of garlic
  • 2 medium ripe tomates
  • 200 ml / (3/4 cup and 1 1/2 tablespoons) olive oil
  • 200 grams / (7 ounces) Portuguese cornbread
  • 1 kg / (2 1/4 pounds) potatoes
  • Coriander (to taste)
  • Pepper (to taste)
  • Vegetable oil for frying the potatoes
  • Salt (to taste)

    Directions

    Step 1


    1. Cut the cornbread into pieces. Place the cornbread in a food processor and pulse until fine crumbs; set aside.

    Step 2


    1. Place 100 ml / (6 3/4 tablespoons) olive oil, five chopped garlics and the peeled tomato cut into small pieces in a saucepan and cook over low heat about 6 to 7 minutes, stirring occasionally. Add the grinded cornbread and season with some salt and pepper. Mix with a spoon and turn off the heat.

    Step 3


    1. Preheat the oven to 180ºC / (350ºF).

    Step 4


    1. Place the cod steaks in a baking pan together with five unpeeled crushed garlics. Put the tomato and cornbread mixture over the cod and drizzle with the remaining olive oil. Bake about 25 to 30 minutes.

    Step 5


    1. Meanwhile, peel and wash the potatoes. Cut them into thin round slices and fry in hot oil. When the potatoes are fried, place them on a plate with absorbent paper.

    Step 6


    1. Turn off the oven and sprinkle the cod with chopped coriander. Serve the cod with chips.

Nutrition facts per serving (4 servings):

Calories: 852
 
Total Fat: 50 g(77%)

 
Saturated Fat: 7 g(36%)
 
Cholesterol: 138 mg(46%)
 
Sodium: 250 mg(10%)
 
Total Carbohydrate: 42 g(14%)
 
Protein: 62 g
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Recipe Comments

Comment (1)

  1. posted by Paul on 2016/04/03

    The cod and tomato and cornbread crust is so quick and absolutely delicious.

      Reply

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